Beef loins were sprayed with 1.5% lactic
acid either before or after vacuum storage,
both before and after vacuum storage, and
before vacuum packaging followed by a
water spray after storage. We stored treated
loins ...

Beef loins were sprayed with 1.5% lactic
acid either before or after vacuum storage,
both before and after vacuum storage, and
before vacuum packaging followed by a
water spray after storage. We stored treated
loins ...

Aerobic plate counts (APCs), presence/
absence of Listeria monocytogenes and
Salmonella spp., and visual color evaluations
were used to determine the microbiological
and display quality of steaks fabricated from
beef ...

Aerobic plate counts (APCs), presence/
absence of Listeria monocytogenes and
Salmonella spp., and visual color evaluations
were used to determine the microbiological
and display quality of steaks fabricated from
beef ...